Open AccessInfluence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass
Author(s) -
Jatziri MotaGutierrez,
Ilario Ferrocino,
Manuela Giordano,
Mirna Leonor Suárez-Quiroz,
Oscar GonzálezRíos,
Luca Cocolin
Publication year - 2021
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.00425-21
Subject(s) - metagenomics , cocoa bean , fermentation , biology , food science , fermentation in food processing , microbiology and biotechnology , lactic acid , pulp (tooth) , bacteria , biochemistry , medicine , genetics , pathology , gene
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